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La cuisine pratique de françoise : recettes pratiques de cuisine, pâtisserie, glaces, etc. L'art de découper les viandes, volailles et gibiers. L'art de servir à table. L'art de plier des serviettes. Explication et description des termes et des utensiles enployés en cuisine. Hygiène domestique, nombruex menus ... [etc.]

by: University of Leeds. Library

Publication date: 1900
Topics: French language, Cooking, French
Publisher: [Paris : s.n.]
Collection: leedsuniversitylibrary; ukmhl; medicalheritagelibrary; europeanlibraries; medicallibrary
Contributor: University of Leeds Library
Language: French
Rights: The copyright of this item has not been evaluated. Please refer to the original publisher/creator of this item for more information. You are free to use this item in any way that is permitted by the copyright and related rights legislation that applies to your use.
Item Size: 429.0M

The University of Leeds Library

Anon

This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library

Addeddate: 2015-10-01 10:42:00.259228
Associated-names: University of Leeds. Library
Barcode: 30106011032272
Collection_added: medicallibrary
External-identifier: urn:oclc:record:969524284
Foldoutcount: 0
Identifier: b21525663
Identifier-ark: ark:/13960/t3615q425
Invoice: 1008
Leeds_id: b18018294
Ocr_converted: abbyy-to-hocr 1.1.37
Ocr_module_version: 0.0.21
Page-progression: lr
Page_number_confidence: 38
Page_number_module_version: 1.0.3
Pages: 456
Ppi: 300
Republisher_date: 20160510163740
Republisher_operator: admin-chris-booth@archive.org
Republisher_time: 349
Scandate: 20151103164231
Scanner: scribetteu7
Scanningcenter: euston
Shipment: Leeds_06/Crate_005

Full catalog record: MARCXML

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Uploaded by admin-chris-booth@archive.org on October 1, 2015

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